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Method of processing assorted steak

A processing method, the technology of assorted fish, which is applied in seafood processing and squid processing, can solve the problems of hidden dangers to health, change of delicious taste, and large loss of nutrition, etc., and achieve the effects of restoring eyesight, improving body immunity, and being easy to store

Active Publication Date: 2010-12-29
PENGLAI HUIYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing methods of squid are divided into dry and fresh, but these traditional processing methods have unavoidable defects, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products requires the addition of preservatives. The defects of chemical products such as chemical products have changed the original delicious taste, and there are certain hidden dangers to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of assorted fish fillet of this embodiment comprises the following ingredients: by mass percentage, 4 parts of squid meat, 0.3 part of peanut oil, appropriate amount of onion, green beans, carrots, appropriate amount of salt, a little spice, and 1 part of mashed potatoes.

[0023] The above-mentioned processing method of assorted fish steaks comprises the following processing steps:

[0024] 1. Ingredients: squid meat, onions, potatoes, carrots, green beans according to the ratio;

[0025] 2. Pretreatment: each raw material is pretreated;

[0026] 3. Foam cutting: all raw materials and vegetables are foamed;

[0027] 4. Blending of auxiliary materials: The proportion of ingredients is: according to the mass ratio, the required auxiliary materials are blended and stirred fully and evenly;

[0028] 5. Forming: Spread the filling into a certain shape as required, and form it;

[0029] 6. Sticky batter: mix batter powder and water in an appropriate proportion, and...

Embodiment 2

[0033] An assorted fish fillet in this embodiment comprises the following ingredients: by mass percentage, 2 parts of squid meat, 0.2 parts of peanut oil, appropriate amount of onions, green beans, carrots, and corn kernels, appropriate amount of salt, a little spice, and a little monosodium glutamate , with 0.5 portion of mashed potatoes.

[0034] The above-mentioned processing method of assorted fish steaks comprises the following processing steps:

[0035] 1. Ingredients: squid meat, onions, potatoes, carrots, green beans, and corn are mixed according to the needs;

[0036] 2. Pretreatment: each raw material is pretreated;

[0037] 3. Foam cutting: all raw materials and vegetables are foamed;

[0038] 4. Blending of auxiliary materials: The proportion of ingredients is: according to the mass ratio, the required auxiliary materials are blended, 2 parts of squid meat, 0.2 parts of peanut oil, appropriate amount of onions, green beans, carrots, corn kernels, appropriate amou...

Embodiment 3

[0044] A kind of assorted fish steak in this embodiment comprises the following ingredients: by mass percentage, 3 parts of squid meat, 0.1 part of peanut oil, appropriate amount of onion, carrot, and corn kernels, appropriate amount of salt, a little spice, a little monosodium glutamate, 0.7 servings of mashed potatoes.

[0045] The above-mentioned processing method of assorted fish steaks comprises the following processing steps:

[0046] 1. Ingredients: squid meat, onions, potatoes, carrots, green beans, and corn are mixed according to the needs;

[0047] 2. Pretreatment: pretreatment of all raw materials, put the minced squid on the single freezer for natural thawing, do not thaw too much, remove the skin of the onion, and wash all the vegetables under running water;

[0048] 3. Foam cutting: all raw materials and vegetables are foamed;

[0049] 4. Preparation of auxiliary materials: The proportion of ingredients is: according to the mass ratio, the required auxiliary ma...

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PUM

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Abstract

The present invention relates to an assorted fish steak and its processing method. In particular, it relates to a processing method of squid. It is characterized by that its raw material composition includes (by weight portion) 2-4 portions of squid meat, 0.1-0.3 portion of peanut oil, proper quantity of at least one of onion, green bean, carrot and corn grain, proper quantity of salt and small quantity of spice. Its processing method includes the following steps: (1) selecting material; (2), pretreatment; (3), cutting; (4), adding auxiliary materials; (5), forming; (6), dipping in starch paste; (7) bread-crumbing; and (8), quickly-freezing and packaging.

Description

1. Technical field [0001] The invention relates to an assorted fish fillet and a processing method thereof, in particular to a squid processing method, and belongs to the technical field of seafood processing methods. 2. Background technology [0002] Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. It can relieve fatigue, restore vision and improve liver function. The peptides and trace elements such as selenium contained in it have anti-virus and anti-ray effects. At present, the processing methods of squid are divided into dry and fresh, but these traditional processing methods have unavoidable defects, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products requires th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/01A23L17/50A23L5/10
Inventor 牟伟丽
Owner PENGLAI HUIYANG FOOD
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